𝑻𝒂𝒏𝒕𝒂𝒏𝒎𝒆𝒏 𝑩𝒍𝒐𝒈

1. Egg Bites

Egg Bites Ingredients

• Eggs, of course! 6 large eggs do the trick.
• Whole milk cottage cheese – The secret ingredient! It gives this recipe an AMAZING custardy texture and cheesy taste. Plus, it adds lots of protein!
• Fresh spinach – Starbucks loads up its egg bites with bacon and Gruyère cheese, but I love these with fresh veggies! The spinach adds a lovely green fleck and earthy flavor. Feel free to use frozen spinach instead of fresh.
• Roasted red peppers – Make homemade roasted red peppers, or simplify this recipe by using jarred peppers from the store.
• Green onions – For savory flavor.
• And salt and pepper – To make all the flavors pop!

How to Make Egg Bites

Start by blending the egg base: Crack the eggs into a blender, add cottage cheese, salt, and pepper, then blend until smooth and creamy. Set this aside while you prep your veggies for a burst of flavor!

Next, cook the spinach: Steam it for about 1 minute, or until it’s wilted. Transfer it to a strainer and squeeze out as much water as you can—this step is crucial to avoid soggy egg bites. Once dry, roughly chop the spinach.

Now, chop the peppers and scallions and toss them into a medium bowl. Add the spinach, giving it a good mix to combine. Set aside 1/4 cup of the veggie mixture for topping later.

Let’s assemble: Lightly grease a nonstick muffin tin with olive oil or cooking spray. Fill each muffin cup with the veggie mixture (except the reserved 1/4 cup). Then, pour in the blended egg mixture, filling each cup about 3/4 full. Top each with the reserved veggies for that final burst of color and flavor.

Bake at 350°F for 18-22 minutes, or until the egg bites are fully set and golden on top. Let them cool for about 5 minutes before popping them out and diving in!

These egg bites are a savory, protein-packed treat that’s perfect for meal prep. You can mix up the veggies or even add cheese, bacon, or herbs to personalize them. Enjoy them hot or cold – they’re tasty any way you like!

Ingredients

• Extra-virgin olive oil, for the pan
• 6 large eggs
• ¾ cup whole milk cottage cheese
• ¼ teaspoon sea salt
• Freshly ground black pepper
• 3 cups fresh spinach, 3 ounces
• ½ cup diced roasted red bell pepper, about 1 pepper
• ½ cup chopped green onion, about 2 green onions

Instructions

• Preheat the oven to 350°F and grease a nonstick muffin tin with olive oil.
• In a blender, place the eggs, cottage cheese, salt, and several grinds of pepper. Blend until smooth.
• Place the spinach in a steamer basket and set over a pot filled with 1 inch of water. Bring the water to a simmer, cover, and steam for 1 minute, or until the spinach is wilted. Transfer to a strainer and squeeze out the excess water. Roughly chop.
• Place the spinach in a medium bowl and add the peppers and scallions. Toss to combine and measure ¼ cup of the mixed vegetables. Set aside.
• Evenly divide the remaining veggies among the muffin cups. Pour a scant ¼ cup of the egg mixture over the vegetables in each well. Divide any remaining egg mixture evenly among the wells. Evenly sprinkle the reserved ¼ cup vegetables on top.
• Bake for 18 to 22 minutes, or until the eggs are set. Let cool for 5 minutes before removing from the pan.

Notes

Makes 12 egg bites

2. Breakfast Casserole

How to make easy breakfast casserole ?

Easy Breakfast Casserole Recipe

This easy breakfast casserole is a simple, delicious way to start your day! It’s made with basic ingredients like eggs, sausage, bell peppers, onion, and cheese, all mixed together with sour cream and milk for that perfect creamy, fluffy texture.

Here’s how you make it:

1. Prep the Egg Mixture: In a large bowl, whisk together eggs, sour cream, milk, cheese, and a pinch of salt and pepper. Set aside.
2. Cook the Sausage: Brown the sausage in a pan, breaking it up into small pieces as it cooks. Once it’s done, set it aside.
3. Sauté the Veggies: In the same pan, sauté bell peppers and onions until they’re soft and fragrant.
4. Combine: Add the cooked sausage and veggies into the egg mixture and stir to combine.
5. Bake: Pour everything into a greased 9×13” pan. Bake at 350°F for 35-50 minutes, or until the edges are set and the center has a slight jiggle—it will firm up as it cools.

Leftovers?

Store any leftover casserole in the fridge for up to 3-4 days. They reheat beautifully in the microwave, making them perfect for a quick breakfast the next day!

This casserole is so versatile—swap in different veggies like spinach or zucchini, or use a variety of cheeses for a unique twist. The possibilities are endless!

Can You Make Breakfast Casserole Ahead of Time?

Absolutely! This breakfast casserole is perfect for making ahead, whether you want to prep it the night before or stash it in the freezer for a future breakfast.

For prepping the night before:
Assemble the casserole up until baking, then cover it tightly and store it in the fridge overnight (or up to one day). When you’re ready in the morning, just pop it in the oven and bake as directed. A stress-free, delicious breakfast is ready with minimal effort!

For freezing:
Prepare the casserole as usual, then cover it securely with plastic wrap followed by a layer of foil. Freeze for up to 2-3 months. When you’re ready to bake, let it thaw overnight in the fridge and allow it to come to room temperature before baking. Perfect for busy mornings or when you want to have breakfast ready for weeks ahead!

3. Shakshuka

Shakshuka is a vibrant and flavorful dish from Israel and other parts of the Middle East and North Africa. It’s a comforting combo of simmered tomatoes, onions, garlic, and spices, with eggs poached right in the sauce. This simple yet satisfying dish is packed with rich flavors and is perfect for any meal of the day. Once you try it, you’ll find yourself making it over and over again—it’s just that good!

What is Shakshuka?

Shakshuka is a beloved dish across North Africa and the Middle East, enjoyed any time of day, but especially for breakfast. With its simple, wholesome ingredients, it’s a vegetarian delight that’s full of flavor. The name “shakshuka” literally means “a mixture,” and the traditional version features a base of tomatoes, onions, and spices, with eggs gently poached right in the sauce.

These days, shakshuka has evolved into endless variations. For example, try my Green Shakshuka with Brussels sprouts and spinach, or an Orange Shakshuka with roasted butternut squash. You can also add feta or goat cheese to make it even richer and customize the flavors to your liking. The beauty of shakshuka is its versatility, which is why it’s become such a favorite in so many countries!

How to Make Shakshuka ?

Let’s take shakshuka to the next level with a Mediterranean twist! This version includes briny olives, tangy feta, and a hint of smoky roasted red peppers for an extra depth of flavor.

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Mediterranean Shakshuka with Olives & Feta

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp smoked paprika (adds depth)
• 1 tsp ground cumin
• ½ tsp red pepper flakes (optional for heat)
• 1 can (28 oz) whole peeled tomatoes, crushed with hands or spatula
• ½ cup roasted red peppers, sliced (adds sweetness & smokiness)
• ¼ cup Kalamata olives, sliced
• Salt & black pepper to taste
• 5-6 eggs
• ¼ cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped (for a refreshing touch)
• Warm pita, sourdough, or challah for dipping

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Instructions:

1. Sauté the base: Heat olive oil in a pan over medium heat. Add onion and red bell pepper, stirring until soft (about 5 minutes).
2. Spice it up: Stir in garlic, smoked paprika, cumin, and red pepper flakes. Cook for another minute until fragrant.
3. Build the sauce: Pour in crushed tomatoes and roasted red peppers. Let the sauce simmer for 10 minutes to thicken slightly. Stir in sliced olives and season with salt & black pepper.
4. Cook the eggs: Make small wells in the sauce and crack an egg into each one. Cover and let them cook gently for 5-8 minutes until set to your preference.
5. Final touches: Sprinkle crumbled feta over the top, then garnish with fresh parsley and mint.
6. Serve & enjoy! Scoop it up with warm pita or sourdough for the ultimate Mediterranean experience.

Pro Tip: Add a drizzle of tahini or a spoonful of Greek yogurt for extra creaminess!

Would you try this version, or do you want something even more unique?

4. Egg Muffins

For a quick, protein-packed breakfast, try these easy egg muffins—like mini frittatas but perfectly portable! Naturally gluten-free and low-carb, they’re loaded with flavor and can be prepped ahead for a grab-and-go morning boost. Just reheat and enjoy!

How to Make the Ultimate Egg Muffins (Tried & Perfected!)

Ingredients for Fluffy, Flavorful Egg Muffins:

• 8 Large Eggs – The base for these protein-packed bites.
• ⅓ Cup Milk – For a creamy, soft texture (use whole milk, half-and-half, or a dairy-free option).
• Seasonings – A pinch of salt, black pepper, smoked paprika, and a dash of garlic powder for depth.
• Veggie Add-Ins – Try sautéed mushrooms, roasted red peppers, spinach, or shredded zucchini!
• Protein Boost – Crumbled turkey sausage, smoked salmon, or crispy bacon take these to the next level.
• Cheese Options – Goat cheese for tang, cheddar for boldness, or feta for a Mediterranean touch.

Why You’ll Love Them:

~ Meal-Prep Friendly – Make a batch, store them in the fridge, and reheat in seconds.
* Endless Customization – Mix and match flavors to keep mornings exciting!
– Grab-and-Go Goodness – A delicious, low-carb, high-protein breakfast on the move.

Pro Tip: Add a swirl of pesto or hot sauce before baking for extra flavor!

Would you like a specific flavor combination suggestion?

How to Make Foolproof Egg Muffins (No-Stick, All-Flavor!)

Step 1: Whisk It Up

In a mixing bowl (bonus points if it has a pour spout!), whisk together eggs, milk, and seasonings until smooth and fluffy.

Step 2: Prep the Add-Ins

Finely chop your favorite veggies, cooked meats, or herbs—the smaller, the better for even distribution!

Step 3: Grease Like You Mean It!

Generously coat your muffin pan with nonstick spray (seriously, don’t skimp—it saves you from scrubbing a sticky disaster later).

Step 4: Assemble Like a Pro

• Divide your add-ins evenly into each muffin cup (about 2–3 tablespoons per cup).
• Sprinkle your favorite cheese on top (hello, melty goodness!).
• Pour the egg mixture over everything, filling each cup about ¾ full.

Step 5: Bake & Watch the Magic Happen

Pop them in a 375°F (190°C) oven for 20 minutes. They’ll puff up like soufflés—don’t panic! Once they cool, they’ll settle into delicious little bites.

Pro Tip: Add a swirl of hot sauce, a sprinkle of fresh herbs, or a dollop of pesto for extra flavor!

Creative Egg Muffin Flavor Combos

Tired of the same old flavors? Here are fun and unique egg muffin ideas to keep your mornings exciting!

Mediterranean Sunrise

• Add-ins: Spinach, sun-dried tomatoes, kalamata olives
• Cheese: Crumbled feta
• Bonus: A pinch of oregano for extra flavor!

Spicy Southwest Kick

• Add-ins: Black beans, roasted corn, diced jalapeños
• Cheese: Pepper jack
• Bonus: Top with avocado and a drizzle of hot sauce after baking!

Loaded Baked Potato

• Add-ins: Crispy bacon, cooked diced potatoes, chives
• Cheese: Sharp cheddar
• Bonus: A dollop of sour cream on top!

Caprese Delight

• Add-ins: Cherry tomatoes, fresh basil
• Cheese: Mozzarella
• Bonus: Drizzle with balsamic glaze before serving!

Smoky BBQ Chicken

• Add-ins: Shredded BBQ chicken, caramelized onions
• Cheese: Smoked gouda
• Bonus: A pinch of smoked paprika for depth!

Pro Tip: Stick to 1½ cups total add-ins + ¾ cup cheese for the best texture. Mix and match to create your own favorite flavors!

Which one sounds the best to you? Or want a totally wild combo?

How to Store & Reheat Egg Muffins Like a Pro!

Refrigerating (for the week ahead!)

• Let egg muffins cool completely before storing (this prevents sogginess).
• Transfer to an airtight container and refrigerate for up to 5 days.
• Pro tip: Place a paper towel in the container to absorb moisture and keep them fresh!

Freezing (for busy mornings!)

• Place muffins in a single layer in a freezer-safe container or zip-top bag.
• Store for up to 3 months.
• Thaw overnight in the fridge or reheat straight from frozen.

The Best Ways to Reheat:

• Microwave: Wrap in a damp paper towel and microwave for 20–30 seconds (prevents rubbery texture!).
• Oven: Bake at 350°F (177°C) for 5–10 minutes—perfect for batch warming!
• Air Fryer: Heat at 375°F (191°C) for 3–4 minutes for a slightly crispy edge!

Pro Tip: Slice them in half and toast in a skillet for a quick, crispy refresh!

Tantanmen ~ Which method do you prefer—microwave, oven, or air fryer?